Who loves an easy weeknight meal that everyone is sure to love? Dumb question right?! We all love this. I would therefore love to introduce you to this delicious green chicken curry recipe.
And you know what, this green chicken curry is a perfect one to add to your prep list and then it will take you all of 5-minutes of effort to pull it off the next day or later that night. To be fair, we’ve even made this green chicken curry ahead of time and then heated it up for 20-minutes the night we were going to have it for dinner.
It was in these meal plans but with so little time, those were proving to be a lot of work and most of you wanted to see my recipes in a blog post!
So there you have it, short and sweet with only one picture of this green chicken curry because we were all too excited to eat it. You’ll forgive the lack of photos when you try it. I know it.
Green Chicken Curry
+ 1 medium onion, chopped
+ 3 cloves garlic, minced
+ 1 tbsp ginger, freshly grated
+ 4 chicken thighs, cubed
+ 13.5 oz can coconut milk
+ 1/4 cup chicken stock
+ 3 tbsp green curry paste
+ 2 tbsp soy sauce
+ 1 lime, zested
+ 1 tbsp brown sugar
+ 1/2 tsp dried basil
+ 200 g snow peas, destringed
+ 1 red pepper, cut into strips
+ 2 cups basmati rice
- Cook your rice per the package instructions.
- In a large pot or dutch oven, heat oil over medium heat. Add
your onion and cook for 5-minutes. Add your garlic and ginger, and cook for an additional 2-minutes. Then add your chicken and cook for 5-minutes, until it is nearly cooked through.
- Add your coconut milk, chicken stock, curry paste, soy sauce, brown sugar, dried basil, and lime zest and let simmer for 20-minutes.
- Add your snow peas and red peppers and simmer for an additional 15-minutes.
- Serve warm over rice.